Spinach and Ricotta Quiche

1 Bunch fresh spinach or 1 pkg. frozen -- thawed

1 C. Ricotta cheese

grated nutmeg 1 C. grated Parmesan cheese

1 C. cream

1 C. milk

4 eggs

salt and pepper to taste

Line a deep 10-inch quiche pan with your favorite rich tart pastry. Wash spinach and cook a few minutes. Squeeze out all water and chop (approximately 3/4 cup). Combine Ricotta cheese, nutmeg and 1/2 cup Parmesan cheese. Spread over bottom of pastry shell. Beat eggs lightly. Combine with cream and milk. Season with salt and pepper and pour over Ricotta cheese-spinach mixture. Sprinkle remaining cheese over top. Bake in 375 degrees oven for 30 minutes until puffed and set. Let quiche rest 5 to 10 minutes before serving.